Vegan Red Lentil Dahl
Ingredients
- 1 cup red lentils (aka split red lentils)
- 3 cups vegetable broth
- 13.5 oz reduced-fat coconut milk
- 1 yellow onion
- 4 cloves garlic
- 2 tablespoon tomato paste
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup
- salt to taste
Dahl spices
- 1 teaspoon ginger (sub with fresh ginger if you prefer)
- 1 teaspoon turmeric
- 2 teaspoon garam masala
- 2 teaspoon ground coriander
- 2 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoon dried fenugreek leaves
- 2 teaspoon allspice
- 1 teaspoon nutmeg
- 1 teaspoon cayenne (optional)
Optional garnish
- fresh cilantro
- unsweetened vegan yogurt
Preparation
Measure the red lentils and place them in a fine-mesh strainer.
Sort through to remove any tiny pebbles or other varieties of lentils.
Rinse with water and set aside.
Chop the onion and peel the garlic.
Measure the spices and add them to a small bowl.
Heat a skillet or large pot over medium-high heat.
Add the onion and a pinch of salt, and cook for 2 to 3 minutes, or until they start to turn translucent.
Add the spices and tomato paste and stir to combine.
Use a Microplane or garlic press to mince the garlic cloves and add directly to the pot or skillet.
Add the broth, maple syrup, and red lentils.
Bring to a boil and then turn the heat down to medium and simmer for 10 to 15 minutes.
When the lentils have softened and the liquid is mostly gone, add the coconut milk and lemon juice.
Stir to combine and then cook for another 2 to 3 minutes until reduced to your desired consistency.
Serving suggestions
Serve with rice, fresh chopped cilantro, vegan naan, and vegan yogurt.
